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Obscure ingredients with elaborate plating have their place, but between friends, a no fuss, no muss, straight up tasty dish to communally chow is very welcome. Enter Pat's Tap and their hot and crispy Sweet Yamma Jamma-battered Sweet Potato Fries with Sriracha Aoili, the third recipe installment of our foray into fall cooking with beer, The Kids' Table (All Grown Up).

If (like almost every body) a plate full of deep-fried yammy goodness is your jam, grab a buddy and dig in. Tossed in a beer batter made from our spiced fall seasonal ale, cayenne pepper, and paprika, these shareable, snackable salty and sweet fries are a natural match for a cold pint of beer and a lively, root vegetable-fueled conversation.

By blanching the fresh cut sweet potatoes in hot oil, chilling, tossing, chilling, and frying again, the kitchen behind Pat's Tap has perfected the crispy on the outside, creamy on the inside quality that defines an addictive fry. That extra mile makes all the difference, especially if you're looking to up your deep fry game at home; take a tip from the pros and don't skimp on the prep work.

Sweet Yamma Jamma-battered sweet potato fries are only on the menu for two weeks, so get 'em while they're hot! And stay tuned for the final course of our Friendsgiving dinner, debuting Monday October 13th at Red Stag Supper Club.

Sweet Yamma Jamma Sweet Potato Fries with Sriracha Mayo

Makes 4 portions, or about one portion per sweet potato

• 1 can (12 fl oz) Sweet Yamma Jamma
• 10 oz corn starch
• 4 medium sized sweet potatoes
• 1 tsp paprika
• 1 tsp cayenne pepper

Wash and scrub the sweet potatoes, leave the skin on, and cut into ¼” by ¼” strips lengthwise down the sweet potato. Blanch the fries in a deep fryer at 300 F for three minutes, pull out of fryer, and chill on a parchment-lined baking sheet until completely chilled.

In large bowl whisk the corn starch into one can of Sweet Yamma Jamma. Once thoroughly mixed, add paprika and cayenne pepper and continue whisking until smooth. Toss the now-cooled blanched fries in the beer-cornstarch mixture until all fries are evenly coated. Remove coated fries from the bowl and spread in a single layer on a baking rack, then chill again.

Deep fry the Sweet Yamma Jamma-battered sweet potato fries at 350 F until golden brown and crunchy on the outside, roughly three minutes. Toss with salt, and enjoy with a pint of Sweet Yamma Jamma!

Sriracha Mayo

• ½ cup mayo
• 2 tbsp Sriracha
• 1 tsp honey
• zest of ½ of lemon
• ½ tsp ground black pepper

Whisk everything together and chill.

When that “little nip” in the air turns into a full-on chill, what’s better than a quick warm up from the inside out courtesy of some gooey, melty, cheesy comfort food and a pint of seasonal beer? Try Bryant Lake Bowl’s version of Welsh rarebit on for size: the beer is in the cheese. Made with Sweet Yamma Jamma, it’s the second dish of The Kids’ Table (All Grown Up), our foray into fall cooking with our seasonal sweet potato ale.

Sweet and savory caramelized onions meet oven-toasted baguette, and for those folks playing at home, this might be the perfect time to layer on some crisped bacon or ham. Pour on a Sweet Yamma Jamma beer-cheese sauce brimming with a smoky-salty-tangy mix of cheddar, Parmesan, and smoked Gouda, sweet paprika and a faint kick of cayenne, and you’ve got yourself the fixings for the ultimate ease-into-autumn bite.

Enjoy at Bryant Lake Bowl, starting Monday September 15th through Sunday September 28th, or try your hand at Sweet Yamma Jamma Rarebit at your house. Good bread, good cheese, good beer: you can’t lose! (And we know you want to “win” your next Friendsgiving potluck.)

Sweet Yamma Jamma Rarebit, from the Bryant Lake Bowl kitchen

Makes 12 pieces, 3-6 snack sized servings

(1½  hours of prep, mostly unattended)

• 1 cup clarified butter
• 1 cup peeled fresh garlic cloves
• 3 large yellow onions, peeled and sliced thinly
• 1 ½ tsp kosher salt
• ¼ cup all purpose flour
• 2 cups whole or 2% milk
• 1 cup Yamma Jamma
• 1 tsp sweet paprika, plus more for dusting
• ¼ tsp cayenne
• 1 pinch ground white pepper
• 1 cup shredded Cheddar
• ½ cup shredded smoked Gouda
• ¼ cup grated Parmesan
• 1 crusty baguette

Place the butter and the garlic cloves in a small saucepan; cook over low heat until the garlic is completely soft and sweet (about 40-50 minutes). Remove garlic and reserved for another use.

Reserved ¼ c of the (now) garlic flavored butter and in a wide bottom fry pan cook the onions on medium heat until really well caramelized. Stir in salt. Reserve caramelized onion.

In a heavy bottom saucepan (1 ½ quarts or larger), place the reserved ¼ cup garlic flavored butter, stir in the flour well, and cook on low heat, stirring from time to time for at least 10 minutes (but do not brown the flour/butter mixture). Whisk in the milk until smooth and bring to a boil, stirring. Whisk in the Sweet Yamma Jamma until smooth, then whisk in the paprika, cayenne, and pepper. Simmer for 5 minutes, then remove from heat and continue stirring for 5 minutes.

Stir in the Cheddar first, followed by the Gouda and finally the Parmesan. Add salt to taste, if needed, being careful not to oversalt the already salty cheese mixture.

Preheat oven to 425 F and line a sheet pan or cookie sheet with parchment or foil and slice the baguette into long diagonal slices about ½ inch thick.  Arrange the bread on the sheet pan and toast in oven until lightly brown, turning each slice over to brown both sides.  Divide the caramelized onions between the toasts and coat generously with the Yamma Jamma cheese sauce.  Place the pan back in the oven until the sauce is bubbly and beginning to brown.  Alternately, this step can be done under your broiler.  Dust the top with additional paprika.

Serve on a warm platter piping hot with a pint of Sweet Yamma Jamma on the side. Cooked bacon or ham may be placed between the toast and the sauce along with the caramelized onions.

When it comes to giving back, there are gestures big and small. Take our bike pump, mounted outside of the taproom’s patio gate for our two-wheeling guests. That’s one small thing we can do to encourage folks to bike over for a pint of freshly tapped craft beer: it’s fun, economical, and when done safely, good for the body. Then there are the big things we at Indeed Brewing can do, like hosting the Bicycle Alliance of Minnesota (BikeMN) here in the taproom as part of ‘Indeed We Can’ on Wednesday September 24th! If you haven't heard the word on 'Indeed We Can,' it's our charitable giving program, with which we welcome employee-selected nonprofits to our taproom for a night and donate the proceeds to their chosen cause.

The Bicycle Alliance of Minnesota is dedicated to making Minnesota a more bike-friendly state through education and advocacy, and was selected for ‘Indeed We Can’ by Indeed Brewing Company co-founder Nathan Berndt. When asked why he chose BikeMN, he told us, “Growing up, I competed in both mountain and road racing, and worked as professional bicycle mechanic for almost ten years. As more and more people ride bike, there is a need for safety, educating and re-educating both bicyclists, motorists, and pedestrians about sharing the road, obeying traffic signals, and safety.”

Here in Minnesota we love our bikes, and we love enjoying the great outdoors on two wheels. The next step is to make sure we’re doing so safely, with the help of groups like the Bicycle Alliance of Minnesota. Join us in the taproom (by bike, if you please!) on Wednesday September 24th from 3pm - 11pm. Representatives from BikeMN will be here, too, performing free bike inspections and minor adjustments, sharing their vision of a safe and inclusive bike culture in our state, and of course, enjoying Indeed beer along with you.

In addition to BikeMN’s 'Indeed We Can' Wednesday, we’ve got a few other evenings planned:

• Affinity Plus Foundation, Wednesday October 8. Chosen by Ben Hering
• Center for Victims of Torture, Wednesday October 29. Chosen by Adam Burgstede

Save the dates! We'll see you in the taproom. #ColdBeerWarmFuzzies #IndeedWeCan

Bidding farewell to the bared skin and UV rays of summer can be hard, but remember: sweater weather means you can cover up and chow down on all the comfort food and drink fall brings. Toss those jorts aside and shimmy into something a little more comfortable with Sweet Yamma Jamma, Indeed’s seasonal spiced sweet potato ale.

We’re teaming up with four local Minneapolis eateries to bring you a taste of fall, crafted with our versatile, culinary-minded Sweet Yamma Jamma. Indeed Brewing Company, joined by Tiny Diner, Bryant Lake Bowl, Pat’s Tap, and Red Stag Supper Club, is proud to present: The Kids’ Table (All Grown Up), the beer-soaked holiday dinner you actually want to attend!

The chef behind each of the four restaurants has developed a recipe using Sweet Yamma Jamma as an ingredient, which will pop up on menus in consecutive two week installments, culminating in a three-course prix fixe harvest-inspired menu at the Red Stag Supper Club. Recipes from each restaurant will be available on our blog, and in select liquor stores where Sweet Yamma Jamma is sold, to help you prepare your own Thanksgiving feast at home.

First up is Tiny Diner, presenting Sweet Potato Gnocchi with Sweet Yamma Jamma-braised Collard Greens, on the menu between September 1st and September 14th. In their own words, “The Tiny Diner and Farm is a small place with big ideas. We believe it’s the little things that count, so we’re creating menus with as many local foods as we can, including the stuff we grow ourselves.” Local beer meets local food to create a seasonal, sustainable dish you’ll want to savor while you can. We’ll meet you at Tiny Diner!

Sweet potato gnocchi with Sweet Yamma Jamma-braised collard greens, from the Tiny Diner kitchen

Sweet potato gnocchi:

• 1 pound of potatoes, roughly half Idaho potato, half sweet potato
• 2 egg yolks
• 1/2 cup parmesan cheese- grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped rosemary
• 1 cup all-purpose flour

With a fork, poke holes in the potatoes, and place them on top of a bed of salt. Cover and bake for roughly 2 hours. When they are fork tender, peel off the skin and pass them through a food mill (preferred and most reliable method), or grate them over the large holes of a box grater into a bowl. While potatoes are hot, add in the cheese, salt, pepper, and chopped rosemary. Fold in half the flour, mix, then add the rest of the flour. Do not over mix, dough should be slightly firm. Roll out into a rope and cut into bite-size pieces.

Bring a pot of salted water to a boil. Turn the water down to a simmer, and add the gnocchi. Cook a small amount of gnocchi at a time, letting the gnocchi simmer for about a minute. Once the minute is up, tossed the gnocchi onto an oiled sheet pan or plate. Use within 5 days or freeze up to a month.

Indeed Sweet Yamma Jamma-braised collard greens:

• 1 onion, small diced
• 3 shallots, minced
• 5 garlic cloves, minced
• 3 tomatoes, diced
• 5 lbs collard greens, chopped
• 2 cans Indeed Sweet Yamma Jamma (sweet potato ale brewed with spices)
• Vegetable stock, homemade or low-sodium if store bought, to cover
• Salt and black pepper, to taste

Sweat onions with garlic and shallots, then add the tomatoes, collard greens, Sweet Yamma Jamma, and enough vegetable stock to cover everything by an inch or so. Simmer over low heat for 30 to 40 minutes. Top your sweet potato gnocchi with braised greens and broth.

Whoever said less is more never had to give up a front row spot at a long-anticipated show to battle the masses at the bar. Now, with the release of Indeed Day Tripper tallboy cans, folks won’t have to miss a beat.

The first chance to grab a canned pint of Day Tripper will be at First Avenue’s Main Room, where the Black Lips will be playing on Wednesday September 17th, with special guest The King Kahn & BBQ Show. Both bands boast unique yet similar takes on garage rock, and are notorious in the punk scene for their often wild, always unforgettable live performances.

Indeed Brewing Company is thrilled to be partnering with such a storied venue as First Avenue and this particular lineup of innovative, energetic, and talented bands to release this new product. “There’s nothing like a cold tallboy of craft beer at a show,” says Indeed co-founder Nathan Berndt. “It’s an enhanced experience, one Indeed hopes to spread around the Twin Cities’ wealth of live entertainment venues with the addition of Day Tripper tallboys.”

Indeed Day Tripper tallboy cans will be available exclusively at First Avenue on September 17th. Beyond the release at First Avenue, look for tallboys to be popping up in select Twin Cities music, theater, sports and stadium venues. More is officially more, so go big with Day Tripper tallboys, then go home safely, with a planned sober ride.